Homemade Oven Roasted Baked Beans, a luxurious breakfast recipe that’s super easy to prepare at home!
I’m on a bit of a brunch roll at the moment, we recently had these Acai Breakfast Popsicles and this Ultimate Vegan Breakfast Burrito. Now we’re onto baked beans…
This is such a simple recipe, you pretty much throw everything in a roasting tray and let it do it’s thing in the oven. All those wonderful, rich tomato flavours intensify and soak into the beans, creating a super fresh, protein rich vegan breakfast you can enjoy on a lazy Saturday.
| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
portions |
- 2 Red Onions
- 3 Cloves of Garlic (peeled)
- 1 Red Chilli (de-seeded)
- 1 tbsp olive oil
- 1 tsp Smoked Paprika
- 1 tsp Chilli Flakes
- 1/2 tsp Ground Cumin
- 1 jar (700ml) Tomato Passata
- 2 (400g/14oz) tins Pinto Beans (or borlotti beans)
- 2 tbsp Balsamic Vinegar
- 1 tsp Molasses
- 4-5 sprigs Fresh Thyme
Ingredients
| |
- Preheat the oven to 170°C.
- Dice the onion, and finely chop the chilli and garlic. Place into a large, oven proof roasting tray, mix with the olive oil and spices, cover with foil and roast for 20 minutes.
- After 20 minutes, remove from the oven, add the rest of the ingredients to the roasting tray and stir thoroughly.
- Roast for another 45 minutes, uncovered this time, then take out of the oven and stir. If needed, add up to 1/4 cup of water to thin out the sauce.
Store in the fridge in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat thoroughly before serving
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
